There’s something about Lebanese cuisine that’s just full of flavor and life, and this Lebanese Lemon Garlic Chicken is the perfect example! With its bold lemony zing, rich garlic essence, and perfectly spiced chicken, it’s the kind of dish that feels like a warm hug, but with a little kick. Trust me, once you try it, you’ll be hooked. It’s easy, flavorful, and packed with all the goodness you need for a satisfying meal. Let’s get cooking, shall we?
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Why You’ll Love Lebanese Lemon Garlic Chicken
This recipe isn’t just about the flavors—it’s about bringing a taste of Lebanon to your kitchen with minimal effort. Here’s why this dish is a must-try:
Bold Flavors: The combination of fresh lemon, garlic, and Mediterranean spices will awaken your taste buds and make you fall in love with every bite.
Quick and Easy: You don’t need a ton of ingredients or hours in the kitchen. Just marinate the chicken, cook it, and you’re ready to eat! Perfect for busy weeknights or casual get-togethers.
Versatile: This chicken works beautifully on its own or as part of a bigger spread. Pair it with rice, roasted veggies, or a fresh salad, and you’ve got yourself a full meal.
Healthy and Light: With a fresh, zesty marinade, this dish is both healthy and satisfying. The garlic provides so many health benefits, while the lemon adds a refreshing pop of flavor.
Crowd-Pleasing: Everyone loves grilled or pan-seared chicken, and when you add the zesty marinade, you’ve got a winner that will please all palates.
Ingredients
Here’s what you’ll need for this Lebanese-inspired dish:
Chicken Thighs: The juiciest cut of chicken, perfect for absorbing all those flavors.
Garlic: Fresh garlic cloves, crushed to release their bold, aromatic flavor.
Lemon Juice: Fresh lemon juice to give the chicken that bright, citrusy tang.
Olive Oil: Rich, smooth olive oil to balance the acidity of the lemon and create a luscious marinade.
Ground Cumin: A warm, earthy spice that adds depth to the flavor profile.
Ground Coriander: Slightly citrusy, with a hint of spice, coriander is a perfect complement to the lemon and garlic.
Paprika: Sweet, smoky paprika for a subtle kick and rich color.
Salt and Pepper: For seasoning everything to perfection.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get to the good part—making this mouthwatering chicken!
Marinate the Chicken: Start by mixing together the garlic, lemon juice, olive oil, cumin, coriander, paprika, salt, and pepper in a bowl. Coat the chicken thighs in the marinade, making sure each piece is well-covered. Let the chicken marinate for at least 30 minutes (or longer if you have the time) to allow all those flavors to soak in.
Cook the Chicken: Heat a pan or grill over medium heat. Once hot, add the chicken thighs, skin-side down, and cook for about 5-7 minutes on each side, or until golden brown and cooked through. The chicken should reach an internal temperature of 165°F (75°C).
Rest the Chicken: After cooking, let the chicken rest for a few minutes. This helps keep it juicy and tender.
Serve and Enjoy: Serve your Lebanese Lemon Garlic Chicken hot, garnished with fresh herbs like parsley or cilantro. Pair it with a side of rice, roasted veggies, or a simple salad. Enjoy every flavorful bite!
Nutrition Facts
Servings: [Number of servings]
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: [Time to prepare ingredients]
Cook Time: [Time to cook or bake]
Total Time: [Total time needed]
How to Serve Lebanese Lemon Garlic Chicken
This chicken is versatile and pairs perfectly with many sides. Here are a few ideas to complete your meal:
Rice Pilaf: A fragrant rice pilaf with toasted almonds or pine nuts complements the zesty chicken beautifully.
Salads: A refreshing cucumber and tomato salad with a lemony dressing is the perfect fresh side to balance the richness of the chicken.
Roasted Vegetables: Roasted vegetables like zucchini, carrots, and bell peppers bring a colorful and nutritious touch to the plate.
Pita Bread: Warm, soft pita bread for scooping up any sauce or juices left on the plate—because who can resist?
Additional Tips
Here are some tips to make this recipe even better:
Make It Ahead: If you want even more flavor, marinate the chicken overnight. The longer it marinates, the more intense the flavors will be.
Grilling Option: If you have a grill, you can absolutely make this chicken on it for that smoky, charred flavor. Just be sure to oil the grill grates to prevent sticking.
Spice It Up: For a little heat, try adding red pepper flakes or a diced chili to the marinade. It’ll bring a nice kick without overpowering the flavor.
Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove.
FAQ Section
Q1: Can I use chicken breasts instead of thighs?
A1: Yes, you can! Chicken breasts will work fine, but be sure not to overcook them since they can dry out faster than thighs. Keep an eye on the internal temperature!
Q2: Can I make this dish in the oven?
A2: Absolutely! Preheat your oven to 400°F (200°C) and bake the marinated chicken for about 20-25 minutes, or until fully cooked through.
Q3: Can I double the recipe?
A3: Yes, you can! Just be sure to marinate in a large enough bowl or zip-top bag, and cook in batches if necessary to avoid overcrowding the pan or grill.
Q4: Can I make this dish ahead of time?
A4: Yes! You can marinate the chicken ahead of time and cook it when you’re ready. It actually gets even better after sitting in the marinade for a few hours or overnight.
Q5: Can I freeze the marinated chicken?
A5: Yes, you can freeze the marinated chicken for up to 3 months. Just make sure to thaw it overnight in the fridge before cooking.
Q6: What can I serve with this chicken?
A6: This chicken goes great with rice, salad, pita, or roasted vegetables. You can also serve it alongside some hummus or tzatziki for an extra Mediterranean flair.
Q7: Can I use a different spice mix?
A7: Definitely! Feel free to experiment with other spices like sumac or za’atar for a unique twist.
Q8: How do I know when the chicken is cooked through?
A8: Use a meat thermometer to check that the internal temperature reaches 165°F (75°C). You can also cut into the thickest part of the chicken to make sure it’s no longer pink inside.
Q9: Can I use boneless chicken thighs?
A9: Yes, boneless chicken thighs will work just fine. Just keep in mind that they’ll cook a bit faster, so watch the time closely.
Q10: Can I add vegetables to the marinade?
A10: Yes, you can! Try adding sliced onions, bell peppers, or zucchini to the marinade for a tasty, veggie-packed meal.
Conclusion
There you have it—a delicious and simple Lebanese Lemon Garlic Chicken recipe that will have you coming back for more! The zesty, garlicky flavor and tender chicken are truly irresistible. Whether you’re serving it for dinner tonight or adding it to your meal prep rotation, this dish will not disappoint. Go ahead, give it a try, and savor every bite of this Mediterranean masterpiece!
Print
Lebanese Lemon Garlic Chicken
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 – 4 servings 1x
- Category: Main
- Method: Pan-Fry
- Cuisine: Lebanese
Description
This Lebanese Lemon Garlic Chicken, inspired by the popular dish at Al Aseel, features tender marinated chicken in a bold lemon-garlic yogurt marinade, then smothered in a garlicky lemon yogurt sauce. Serve it with warm pita bread and Fattoush for a delicious meal.
Ingredients
- 500g/1lb chicken tenderloin (or breast), cut into 4cm/1.5″ squares
- Marinade:
- 4 tbsp Greek or plain yogurt
- 3 tbsp lemon juice
- 1 tbsp garlic, finely grated or crushed (~4 big cloves)
- 1 tbsp olive oil
- 1 tsp cooking salt (1/2 tsp table salt, 1 1/4 tsp flakes)
- Sauce:
- 1 cup Greek or plain yogurt (full fat)
- 3/4 tsp garlic, finely grated or crushed (~1 clove)
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp tahini (or extra 1 tbsp olive oil)
- 1 tbsp+ water
- 1 tsp cooking salt (1/2 tsp table salt, 1 1/4 tsp flakes)
- Cooking & Serving:
- 2 tbsp olive oil (for cooking)
- 1 tsp parsley, chopped
- Lemon wedges and extra virgin olive oil, for garnish
- Lebanese bread for sauce mopping
Instructions
- Marinate the chicken by mixing the marinade ingredients and tossing the chicken in it. Refrigerate for 12 – 24 hours.
- Whisk together the sauce ingredients in a microwave-safe bowl and set aside for at least 1 hour to allow the garlic flavor to meld.
- Heat 1 tbsp of oil in a large non-stick pan over high heat. Cook half the chicken for 1 1/2 – 2 minutes per side until golden, then remove and set aside. Repeat with the remaining chicken.
- While the chicken rests, warm the sauce in the microwave for 40 seconds, then whisk it well. Adjust the flavor by adding more lemon or water as needed.
- To serve, spread half of the sauce in a shallow bowl. Transfer the cooked chicken onto the yogurt sauce, then spoon the remaining sauce over the chicken. Drizzle with olive oil and sprinkle with chopped parsley. Serve with Lebanese bread and enjoy!
Notes
- If using chicken breast, cut the smaller end off and slice the rest lengthwise before cutting into 4cm/1.5″ squares.
- The chicken can marinate for up to 48 hours, but 24 hours is ideal.
- If you prefer, you can substitute tahini with extra olive oil for a smoother texture without the sesame flavor.
- Leftover chicken can be stored in the fridge for up to 3 days.
- This dish can be made ahead by marinating the chicken and preparing the sauce the day before.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 90mg